Avocado Halves Stuffed With Tomato And Feta Recipes

SERIOUSLY ADDICTING AVOCADO FETA DIP

Steps:

• Make sure your avocados aren't too soft so they hold their texture better.
• 4oz block of feta into cubes.
• In a medium bowl add diced avocado, feta, diced tomatoes, diced red onion, minced garlic, chopped parsley or cilantro, extra virgin olive oil and vinegar. Sprinkle with salt.
• together ingredients with large spoon until combined. Be careful not to mash avocado.
• Transfer dip to serving bowl, serve with crackers, chips, flatbread or on its own.

TOMATO SALAD-STUFFED AVOCADOS

Steps:

• In a small bowl, combine the first nine ingredients. Spoon into avocado halves. Serve immediately.

AVOCADO FETA SALSA

Steps:

• In a bowl, gently stir together tomatoes, avocados, onion, and garlic. Mix in parsley and oregano. Gently stir in olive oil and vinegar. Then stir in feta. Cover, and chill for 2 to 6 hours.

AVOCADO, TOMATO & FETA CHEESE APPETIZER

Steps:

• Combine the avocados, tomatoes and onion in a bowl. Mix gently. Stir in cilantro. Add feta cheese, olive oil, vinegar, cumin and salt and mix until combined. Chill covered in the refrigerator. Serve with warm pita wedges, tortilla chips or crostini. Refrigerate leftovers.

BAKED STUFFED AVOCADOS WITH QUINOA, TOMATOES AND FETA

Steps:

• Preheat oven to 375.
• Cook 1 cup of quinoa in 2 cups of water, or according to your package directions.
• Slice avocado in half, remove pit and cut the avocado criss-cross (be careful not to cut through the skin) and then remove avocado pieces and set aside in large bowl. Retain skins. Set aside.
• Dice tomato, add to avocado. Gently stir to combine.
• When finished cooking, add quinoa to avocado and tomato. Gently stir to combine.
• Mound avocado, tomato, quinoa mix into avocado shells. Top with feta cheese. Bake 12 minutes / until feta is melted.
• Serve hot. Salt and pepper to taste.

BAKED FETA-STUFFED TOMATOES

Steps:

• Cut four large tomatoes in half.
• Scoop out pulp from each tomato half, leaving shells intact; discard seeds, and then coarsely chop pulp.
• In medium bowl, stir together tomato pulp, 4 ounces crumbled feta cheese, 1/4 cup fine, dry breadcrumbs; 2 tablespoons chopped green onions; 2 tablespoons chopped fresh parsley; and 2 tablespoons olive oil.
• Spoon mixture evenly into tomato shells, and place in a 13x9-inch baking dish.
• Bake at 350 degrees for 15 minutes.
• Garnish with Italian parsley sprigs.

TOMATO-STUFFED AVOCADOS

Steps:

• In a large bowl, gently toss the tomatoes, onion, basil, salt and pepper. Spoon into avocado halves; drizzle with lime juice.

STUFFED AVOCADO WITH SPICY BEANS & FETA

Steps:

• Put the cumin seeds in a small pan on the hob and lightly toast. Tip into a large bowl and mix with the beans, lime zest and juice, tomatoes, shallot, chilli and coriander. Crumble in the feta and gently toss.
• Serve on top of the avocado halves, scattering with a few extra coriander leaves and squeezing over a little extra lime from the wedges.

AVOCADO HALVES STUFFED WITH TOMATO AND FETA

Steps:

• Halve avocado lengthwise, and remove the pit. Top each half with tomato and feta. Drizzle with lemon juice, and garnish with chives and pumpkin seeds. Season with salt and pepper, and serve.